Preheat oven to 350 degrees F. Wipe chops with damp paper towels. Slowly heat large, heavy skillet until hot (about medium high). Brown chops, about 10 minutes on each side. Remove to 2 qt. casserole. Drain all but 1 Tbsp. fat from skillet, add onion, saute until tender. Add bouillon, 1 cup water, paprika, salt and pepper; mix. Sprinkle rice over chops. Pour onion mixture, bake, covered 40-45 minutes. Add pimiento during last 10 minutes. Chops should be tender and rice fluffy, with most of the liquid absorbed.
By Robin from Washington, IA
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